Comments

Thanks so much for all the recipes! love it..I was wondering if you ever make steamed pork rolls from scratch. I've used the pre-made bags but it doesn't turn out nice. I've seen the vietnamese steamed rolls and it's nice and glossy. How about fried noodles and pad thai dishes..those are my two fav dishes but haven't got the right recipe. Thanks for sharing.

Hi Claire, there's many ways to make the dough. This recipe makes the dough soft and moist. After you steam it, make sure you cover left overs with plastic wrap. The bun will get hard if you leave it out exposed to air all day. Good luck! You can make the buns any size you want. I made this one into 16 pieces but sometimes I make them bigger and make like 10 or so.

Hi, thanks so much for the ingredients. I would love to try it soon. One thing I don't know is the chinese susage. I keep wondering how it looks like. Is there a possible way u can email it to me or post it up. Thanks again.

Hi, I was wondering if you know the recipe for the Lotus flower cookie that asian usually make. I like to know how to make them. Please forward recipe if you have it.Again, I watch your every post and enjoy them very much. Hope to hear from you. Thanks,Xee Thao

I'm glad someone brought up this recipe. I've wanted to make these fpr a while now, but I can't find the mold for it. Any suggestions on where to purchase these online since I don't live in WI? thanks!

For this recipe, it uses dry milk powder. If you do use liquid milk, then you have to use less water otherwise it will be too wet. You can also skip the milk powder all together, it just tastes a tad bit different. The milk powder gives it a richer taste.

Annie, you have me craving Hmong food like no other! I watched mostly all of your recipe videos (except for 3) today. For the steam buns, I never heard of adding tofu to the mix before, but it's an interesting concept. I must try it since you say it keeps the filling moist. Also, I'm excited to add the dry milk powder to the dough. I've never tried that as well, but I am excited to try it. I love learning new tips from you . Thanks for sharing!

I like tofu, it makes the meast moist and sometimes I can't even taste that it's in there! hahaha.... Dry Milk Powder to flour is sort of like MSG is to meat .... hahahaha or so people say. It's an enhancer to the flavor.

I tried this recipe for the first time and they turned out moist and delicious. It was interesting adding the tofu and dry milk, however, these ingredients added a welcomed texture and flavor. I will be making these buns a lot. Thank you Annie, I love them!

I just want to thank you for sharing your recipes. I've enjoyed eating and cooking many of them. We had a mother-daughter cooking lesson at our church this past weekend and we made your "steamed pork buns". I increased the sugar to 1/3 cup because I like the bread sweeter. Everybody loved it and it was simple enough to teach a big group. We all had a great time and at the end, everybody learned a great recipe. If you liked to view your creation, we are Eucle Church on Facebook.Your recipe is simple and taste good at the same time. My married-daughter loved it so much that after the lesson, she spent the whole weekend making it for her family (she must have made over a half dozen batch).Thanks again for sharing!

cant wait to try this. i had to watch it twice becuz the first time i was watching it, i got lost into the music. lol... thanks my husband loves eating these buns and i am sure it will save me alot if i just make it at home for him